Don't Order In: Make Moo Shu Pork at Home

Mu shu pork recipe

​The Spruce / Victoria Heydt

  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Yield: serves 4 to 6
Nutritional Guidelines (per serving)
187 Calories
8g Fat
14g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: serves 4 to 6
Amount per serving
Calories 187
% Daily Value*
Total Fat 8g 11%
Saturated Fat 3g 13%
Cholesterol 102mg 34%
Sodium 339mg 15%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 7%
Protein 15g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is the famous northern Chinese dish, served with mandarin pancakes and hoisin sauce.

Ingredients

  • 1/2 pound pork tenderloin
  • Marinade:
  • 2 teaspoons dark soy sauce
  • 2 teaspoons Shao-Hsing rice wine (or dry sherry)
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • Sauce:
  • 3 tablespoons water
  • 3 tablespoons chicken broth (low-sodium)
  • 1 tablespoon soy sauce
  • 2 teaspoons Shao-Hsing wine (or dry sherry)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • Other:
  • 4 tablespoons dried cloud ears (or wood ears)
  • 2 tablespoons dried lily buds
  • 4 dried black mushrooms
  • 1/2 cup canned bamboo shoots
  • 2 green onions
  • 2 slices ginger
  • 2 eggs
  • 1/2 teaspoon salt
  • 6 tablespoons oil for stir-frying, or as needed
  • 1 teaspoon sesame oil
  • Serving Suggestions: Mandarin crepes, hoisin sauce, rice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for mu shu pork
    ​The Spruce / Victoria Heydt
  2. Cut the pork into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the pork for 30 minutes.

    Cut the pork into thin strips
    ​The Spruce / Victoria Heydt
  3. Mix the sauce ingredients, whisking in the cornstarch last. Set aside.

    Sauce
    ​The Spruce / Victoria Heydt
  4. Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls and soak for approximately 30 minutes.

    Dried mushrooms
    ​The Spruce / Victoria Heydt
  5. Squeeze out any excess water from all three, remove the stems from the black mushrooms and the hard tips from the lily buds, and cut into thin strips.

    Squeeze out water
    ​The Spruce / Victoria Heydt
  6. Rinse the bamboo shoots under warm running water to remove any tinny taste. Drain and cut into thin strips.

    Rinse bamboo shoots
    ​The Spruce / Victoria Heydt
  7. Clean the green onion and cut into thirds. Cut the ginger into thin strips.

    Ginger
    ​The Spruce / Victoria Heydt
  8. Lightly beat the eggs with the salt.

    Eggs
    ​The Spruce / Victoria Heydt
  9. Heat the wok over medium-high to high heat. Add 2 tablespoons oil, swirling along the sides. When the oil is hot, add beaten eggs and scramble until they are quite firm. Remove the eggs from the wok.

    Heat the wok
    ​The Spruce / Victoria Heydt
  10. Clean out the wok. Then add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds).

    Clean out wok
    ​The Spruce / Victoria Heydt
  11. Stir-fry until the pork changes color and is nearly cooked through. Then remove from the wok.

    Pork
    ​The Spruce / Victoria Heydt 
  12. Add 2 tablespoons oil. When the oil is hot, add the wood ears, lily buds, and mushrooms. Stir-fry for about 1 minute.

    Add wood ears
    ​The Spruce / Victoria Heydt
  13. Push up to the sides. Give the sauce a quick re-stir and add in the middle of the wok, stirring quickly to thicken.

    Push pork to side
    ​The Spruce / Victoria Heydt
  14. Add the pork and scrambled egg back into the pan.

    Add pork and scrambled egg
    ​The Spruce / Victoria Heydt
  15. Stir in the green onion and bamboo and mix everything together.

    Stir in green onion
    ​The Spruce / Victoria Heydt
  16. Taste and add extra seasoning if desired. Remove from the heat and stir in the sesame oil.

    Mu shu pork
    ​The Spruce / Victoria Heydt
  17. Serve and enjoy!

Recipe Variation

  • Deep-fry the pork instead of stir-frying.
    Serve the mu shu pork over rice.

Serving Suggestion

Serve with mandarin crepes and hoisin sauce. Place a pancake on a plate and brush with hoisin sauce. Add meat mixture and roll up the pancake. *If desired, instead of stir-frying the green onion you can add it to the meat mixture at this point.